Sundal is a South Indian Specialty especially
in Tamil Nadu. Every body has their own version of making Sundal.
Generally it can be made using any kind of legumes. Any legumes cooked
and seasoned with minimal spices are called Sundal... Sundal is great tea
time snack and is absolutely healthy for our diet. It is rich in
protein. Sundal is also made and offered to god during the
auspicious day. The Seasoned garbanzo bean and Mung bean with steamed
dumpling (rice dumpling) is also a variety of Sundal, which I made during
Ganesh pooja. This tastes soooooo good :)

SEASONED GARBANZO BEAN AND MUNG BEAN WITH
STEAMED RICE DUMPLING

Ingredients:

Garbanzo
bean - 1 cup

Mung
bean - 1 cup

Steamed
rice dumpling - 1 cup (see the notes)

Mustard
- 1 tsp

Urad
dhal - 2 tsp

Curry
leaves - few

Asafoetida
- 1/4 tsp

Lemon
- 1 tbsp

Coriander
- few for garnishing

Shredded
Coconut - 1 tbsp

Oil
and salt

Coriander
leaves - 1 tbsp finely chopped

Grinding:

Ginger
- 1/2 inch

Green
chilli - 5 or 6 (reduce if you do not want very spicy)

Method:

1.
Soak the Channa and Mung bean overnight. Pressure cook by adding
salt. It has to be soft but firm. (Do not over cook then it becomes
mushy which we do not want)